Tradizionale Pizzeria
Molino Scoppettuolo
Tradizionale Pizzeria
Molino Scoppettuolo
Technical Parameters
Type00
Strength (W)240
P/L0.6
Stabilitymin. 9
Absorptionmin. 55.5
Falling Number350
Protein12.5%
Dry Gluten10,5%
Ashes0
Additional Information
Available packages
25kg
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Suggested fermentation times
RT (room temp.)
5h
FT (fridge)
5h
Total time: 10h
* The schedule shows one of the proposed combinations of fermentation times. It is not the only way but one of the proposed options.
Recommended recipe for 1kg flour
Flour
1000g
Water (61%)
610g
Salt
30.5g
D
Fresh/dry yeast
2.87g / 0.96g
Fermentation time:10h(RT (room temp.): 5h, FT (fridge): 5h)
* The recipe assumes room temperature of 21°C.